The Hudson Vineyard was planted upon beds of Haire loam soil back in the 1980s by a Texas expat by the name of Lee Hudson. Located at the southern tip of the Mayacamas Mountain range, the vineyard is 20 miles north of the San Pablo Bay exposing it to the classically Napa diurnal shift of foggy morning and extremely warm afternoons. The wines undergo native yeast fermentation before aging for 11 months in a combination of roughly 15% new French oak and 20% concrete egg.
Aromatically the wine is flinty, with notes of grapefruit and as well as tropical fruits. On the palate, the wine has ripe yellow fruits, a touch of pie crust and a firm backbone of sleek acidity.